Recipe by Lola
"Sweet and sticky these cookies are sure to satisfy anyone with a sweet tooth. If you don't like ginger try using nutmeg in its place."
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1 1/2 cups
1 1/4 teaspoons
Can't even rate this one with a star.
Sounded simple enough. Too glutenous to form any useable dough. Waste of money and time.
This is a classic. You can't expect to have a soft dough. These little nuggets want to be baked dry but not brittle. It's the eggy taste that counts. Ginger is the traditional spice, and this hits the right note. A fabulous way to serve, is to pour them out on the oiled baking sheet, and when cool enough to handle, form into a pyramid, and place on a cake stand. Let guests break off bits of these sweet, nutty-crunchy dough balls. I have taught this recipe to my high school students.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 49
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